About

Chocolate

Introduction The main aim of this chapter is to present the clear idea about the procedure followed in the study. Here I wish to put forward a purpose for which this study has been undertaken, the procedure adopted and all that helped towards data collection to meet the requirement of the study. The study is aimed at knowing the company and entire general activities of the chocolate company. The study was conducted at the environment of Campco. Problem formulation

The research has undertaken the topic “retailer’s perception about Campco chocolates”. This study is mainly concerned with the in play’s research. It includes in Campco ltd, Mangalore. Aim of the study

The main aim of the study is to gain knowledge about marketing to find out the retailers perception, comparing to other branded chocolates, distribution pattern, and service of Campco field service staff.

Scope of the studyThe scope of the present study is only to the retailers. The study is a “retailer’s perception about CAMPCO chocolates”. It helps to understand retailer’s perception and also help us to know about the quality, price, promotion and most preference of the chocolates in CAMPCO

Objective of the study
1. To understand about the retailers perception
2. To compare the efficiency of CAMPCO chocolates
3. To analyze the influence of packaging, quality, price and promotion. 4. To measure the problem faced by CAMPCO to market products. 5. To know company’s future plan
6. To analyze the publicity about the CAMPCO products.
7. To find out the customers acceptance of CAMPCO chocolates.
Research Approach
The data was collected with the help of questionnaire which was used as the research instrument. This helped to illicit relevant information from retailers and dealers in Mangalore.

Data processBoth primary and secondary sources have been for the propose of the study. Primary data has been collected by means of questionnaire, interview from retailers in kasargod area. Secondary data has been collected from various books, manuals and records of the company and websites. Research tool

The main research tool which the researcher used was structured questionnaire.

Limitation of the study
* The study was limited only to Campco ltd
* The study was done only for academic purpose
* The sample collected was only from 60 respondents. * Findings are based on the assumption that the respondents have given true and correct information without having a some of fear or insecurity towards the organization. * Through it ended to be a hundred percent retailer’s survey, some retailers did not take part in the survey and hence it was not possible to conduct their survey.

Research Methodology

The first in a marketing research process is to define the problem chosen for investigation, this step is a very significant one, since it is said “problem well define the next step that is the research design becomes easier”. The research design is the basic framework, which provides guidelines for the rest of the research process. It is a map or a blue print according to which the research is to be conducted. The research design specifies the method for data collection and data analysis. The researcher specifically pinpoints that to carry out the research properly.

* How the data should be collected?
* Which method use for collection of data?
* What sampling plan should be used?

The research has to carefully decide and make a choice from the group of different alternative available to him.

Review of the literature This study is primarily conducted to find out the retailers perception about Campco chocolates.campco ltd is a cooperative venture and factory is the largest in south Asia. It is one of the most modern chocolate manufacturing plants in the world and is equipped with the most modern machineries.campco ltd produces wide ranges of cocoa...

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Chocolate is typically sweetened food produced from the seed of tropical Theobroma cacao tree. Although cacao has been cultivated by many cultures for at least three millennia in Maxico and Central America, its earliest documented use is by the Olmecs of south central Mexico around 1100 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Mayans and Aztecs. The seed of cacao tree have an intense bitter taste and must be fermented to develop the flavour.
The cacao bean begins life inside a fruit, called a pod, on a tree in the tropics, primarily in remote areas of West Africa, Southeast Asia and Central and South America.
These delicate, flower-covered trees need much tending and, when farmed using sustainable methods, grow in harmony in tropical forests beneath other cash crops such as bananas, rubber or hardwood trees. Grown on small family farms, the beans leave cocoa farms by hand, in carts, on donkeys or rugged trucks to be sold to a local
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The Cacao Tree
Chocolate comes from the cacao tree, which is formally known as Theobroma Cacao.
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In 1500BC – 400 BC, the Olmec Indians are believed to be the first to grow cocoa beans as a domestic crop. Cacao trees have grown wild for possibly 10,000 years. The Olmec civilization only lasted until about 300 B.C. In the 14th Century, cocoa became a drink that was popular for the upper class of the Aztecs; they called it “xocalati” meaning warm or bitter liquid. They were the first to tax the beans. In 1492, Christopher Columbus was said to have brought back cacao beans to King Ferdinand from his forth visit to the New World, but they were overlooked by the other treasures he had found. Somewhere around 1570, the cocoa gained popularity as a medicine and an aphrodisiac. Cocoa seed is used for infectious intestinal diseases and diarrhea, asthma, bronchitis, and as an expectorant for lung congestion. The seed coat is used for liver, bladder, and kidney ailments; diabetes; as a tonic; and as a general remedy. Cocoa butter is used for high cholesterol. Scientific studies into the medicinal properties of chocolate have unearthed a number of ways in which the dark beans may be able to stimulate erotic desire among humans. This was an aphrodisiac among mostly women. In 1631, the first publication of a recipe for chocolate is by the Spanish doctor Antonio Colmenero de Ledesma, based on the Aztec recipe. The bitter flavor is enhanced by adding almonds, anise, cinnamon, flowers, hazelnuts, roses of...

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250AD – 1000AD
The earliest record of chocolate consumption dates from the Classic period of the Ancient Maya of Mexico and Central America. The Maya and their ancestors made chocolate into a spicy drink (cacao paste mixed with chili peppers, vanilla and other ingredients) that they used in ceremonies.
14th – 16th century
The Aztec, between the 14th and 16th centuries, were among those who had to trade for cacao and often required that citizens and conquered peoples pay their tribute in cacao seeds—a form of Aztec money. Like the earlier Maya, the Aztecs also consumed their bitter chocolate drink seasoned with spices, and sometimes with honey (sugar was unavailable to them).
1502
Columbus captured a flotilla of dugout canoes off the coast of Mexico the contents included what he thought to be Almonds but they were in fact cocoa beans, he was unaware of their value and did not take any of them with him.
1517 - 1519
It’s during this period that the chocolate became sweetened, using cane sugar and drank hot instead of cold. Cortes and his men also realised that cocoa bean could be used as a way to pay workers.
1519
The Aztecs and their king, Montezuma, thought Hernan Cortez the Spanish conquistador and his men were gods, and offered them cocoa. He found it spicy and bitter and was unimpressed.
1534
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Dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well. Two heart health benefits of dark chocolate are:
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